Haroseth Recipes

CHAROSET

Steps:

• In a large bowl, toss apples and walnuts with wine. Mix sugar and cinnamon; sprinkle over apple mixture and toss to combine., Refrigerate, covered, 1 hour before serving. If desired, serve with matzo crackers.

HAROSETH

Steps:

• Heat oven to 350 degrees. In a medium saucepan, combine vinegar, sugar, wine, onions, apples and honey. Simmer over low heat until the onions are transparent, stirring gently so the apples retain their shape, about 15 minutes.
• While apples are simmering, combine figs, dates, apricot preserves, and lemon and orange zests and juices in a food processor. Pulse a few times until combined but not puréed. Transfer to a mixing bowl. When the apple mixture is ready, add it to the bowl and stir gently to combine; there may be excess liquid, which will gradually be absorbed into the fruit.
• Spread hazelnuts or almonds and the pistachios on a baking sheet and toast until fragrant and lightly browned, about 10 minutes. Transfer to a kitchen towel and roll the towel gently to remove the skins. Lightly chop the nuts and add to the bowl. Add salt, allspice, cardamom and cinnamon, and fold gently to mix well.
• Cover and refrigerate overnight so flavors meld. Serve cold or at room temperature.

HAROSETH

Steps:

• Pulse together figs, apricots, and dates in a food processor until finely chopped, then transfer to a bowl and stir in walnuts and wine. Sprinkle spices evenly over mixture and stir until combined well.

HAROSET FOR PASSOVER

Steps:

• Place the apples and walnuts into a large bowl. Mix together the cinnamon and sugar; sprinkle over the apples. Stir in the honey and sweet wine. Serve immediately, or refrigerate until serving.

ASHKENAZI APPLE AND WALNUT CHAROSET

Steps:

• Gather the ingredients.
• Fit a food processor with an "S" blade or shredding disc. Feed the apples through the feed tube, pulsing several times to chop or grate the apples as desired.
• Transfer the apples to a large bowl. Add the chopped nuts, sugar, wine, and cinnamon.
• Stir well to combine.
• Cover and refrigerate until ready to serve. Leftover charoset will keep, covered in the refrigerator, for four to five days.

HAROSET

Steps:

• Mix apples, nuts, sugar and cinnamon together in a bowl. Add wine and mix in to thoroughly blend. Keep in refrigerator until ready to put out on the table for Passover Seder.

APPLE AND WALNUT HAROSETH

Steps:

• Heat oven to 325 degrees. Spread walnuts on a rimmed baking sheet and toast in the oven, stirring once or twice, until fragrant and golden-brown at the edges, about 10 minutes. Transfer baking sheet to a wire rack to cool.
• Finely chop the nuts and place in a large bowl. Add remaining ingredients and toss to coat. Let sit for at least 30 minutes before serving. Taste and add more honey and cinnamon, if you'd like.

HAROSET

Steps:

• Roast the nuts in a pre-heated 300 degree F. oven for 10 to 15 minutes.
• Peel, core and quarter apples. If dates and raisins are clumped, separate them.
• Place apples, dates and raisins in a food processor and pulse chop until coarsely chopped (about 6 pulses) then process continuously for about 12 seconds, stopping to scrape down sides of bowl as necessary.
• Add cinnamon, juice and nuts and pulse chop about 7 pulses until coarsely chopped.
• Refrigerate until ready to serve.

MOROCCAN HAROSETH-BRAISED LAMB SHANKS

Steps:

• Add lamb shanks to marinade and toss to coat. Cover bowl with plastic wrap. Transfer to refrigerator and let marinate overnight.
• Preheat oven to 450 degrees.
• Place carrots, onion, celery, fennel, garlic, and ginger in a roasting pan. Drizzle with olive oil and toss to coat. Remove lamb from marinade and wipe off excess. Season with salt and pepper and add to roasting pan. Transfer to oven and roast, turning once, until well browned, about 20 minutes. Remove from oven and deglaze lamb and vegetables with wine and tomato paste.
• Decrease oven temperature to 325 degrees.
• Transfer lamb to a large Dutch-oven and add enough chicken stock to cover the lamb shanks halfway (you may not need to use all of the chicken stock). Add roasted vegetables, apricots, figs, dates, prunes, currants, almonds, walnuts, pistachios, crushed tomatoes, fennel seeds, coriander seeds, cumin seeds, and chile flakes. Place thyme, parsley, cilantro, and bay leaves in a piece of cheesecloth; tie with kitchen twine to enclose. Add to Dutch oven and cover.
• Bring lamb mixture to a simmer over medium-high heat. Immediately transfer to oven and cook until meat is tender and falling off the bone, about 3 hours.
• Remove from oven and let cool slightly. Remove lamb shanks and set aside. Remove vegetable mixture and cooking liquid from Dutch-oven and pass through a food mill back into Dutch-oven. Return lamb to Dutch-oven and toss to coat; serve.

HAROSET

Steps:

• Mix together the apples, nuts, spices and honey. Add the wine and mix thoroughly.

CHAROSET

Steps:

• In a large bowl combine all of the ingredients. Serve.

MOROCCAN HAROSETH MARINADE

Steps:

• In a small skillet, lightly toast cumin seeds, fennel seeds, chile flakes, and coriander seeds over low heat until fragrant. Transfer to large shallow baking dish and add olive oil, wine, orange peel, salt, thyme, parsley, cilantro, garlic, and ginger; stir to combine.